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Soybean or Broad Bean Salad

Edamame Soybean Broad Beans Salad

I have a grave and lifelong dislike for beans, especially the tinned variety, but I have developed a love for soybeans, sometimes called soyabeans. Aside from planting some Edamame beans, I’ve discovered that Waitrose sell them in the pods, or anonymous ‘Soybeans’ for £1.50 a bag of 400g! This, in my apparently boring life, has been a very exciting discovery.

Now, soybeans need a longer boil than regular beans to kill off toxins. The packaging on the beans say Microwave for 3 minutes, which I find confusing, but okay, I don’t have a microwave. For this recipe then, I’ve done an 8 minute boil at Varoma temp (120C/248F) to hopefully balance that out, but more importantly, to cook the beans – if I was cooking from frozen, I’d probably go for 10 minutes.

While this recipe is made with dill, and is simply “I want the same again tomorrow” good, the beans are nice with a dash of mint too. Just go lightly, you don’t need much as you don’t want it to overpower the unique Edamame flavour. Edamame Soybean Broad Beans Salad

Another thing with this salad is that you can do the Feta thing two ways: mix everything, then add the beans, or mix everything then add the Feta. I prefer the first way as the Feta spreads and becomes a dressing of sorts for the beans. The second way, however, is a little ‘neater’ as the Feta doesn’t ‘melt’ as much as quickly.  It’s your call.

Soybean or Broad Bean Salad
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • 400g shelled Fava/Broad/Soy or Edamame beans
  • 4 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp dry dill
  • 100g Feta cheese
  • Salt & Pepper to taste
Instructions
Thermomix Recipe
  1. Fill the Thermomix to the max line with boiling water.
  2. Place the internal steamer basket
  3. Add the beans
  4. Cook 8 minutes/Varoma/ Speed 4 No MC
  5. While that’s cooking, add the olive oil, lemon juice, dill, salt and pepper and Feta to a serving dish and mix well.
  6. Drain the beans and allow to cool a little before stirring in to the dressing in the serving bowl. Use a fork to combine it all.
  7. Serve warm or cold as a snack or a side. Either way it’s wonderful!

soybean salad

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Chia Mocha Recipe

One of the recipes in this month’s Degustabox was a Chia Mocha, to go with the chia seed samples from The Chia Co. Even though I’m not normally a fan of textured liquids – I don’t even like lumps in my soup – I was keen to try this recipe, because I have a whole pot of chia seeds I don’t really know what to do with! I bought them because I know chia seeds are supposed to be very good for you, then couldn’t figure out what to do with them as I’m not overly keen on either chia jam or chia porridge – too lumpy for me! This recipe was quite surprising though, and is perfect for lovers of coffee with chocolate, or chocolate with coffee – whichever you see a mocha as!

If you don’t give this a good whizz in a food processor, the end result is a lumpy sort of drink – like bubble tea, but really really small bubbles. It’s drinkable if you don’t dislike the texture. Chia Mocha

If you do mix it enough to break down the chia, you’ll end up with a thicker, smoother drink. 

This Chia Mocha is easily adaptable. I changed it to coffee for one, since I am drinking it alone. I just halved the original recipe’s ingredients. I also made it in the Thermomix, but you can use any food processor. I think it would be simple enough to adjust to your tastes. For example if making it again, I’d probably use regular cows milk instead of coconut milk as I prefer a whiter, lighter coffee. If you’re used to black coffee or nut milks, this will be perfectly fine for you!

The chia seeds will cause the drink to thicken up a bit, making a comforting, but invigorating and filling drink.

Here’s the original recipe from Degustabox and below is my adapted to a single serving version.

Chia Mocha

 

 

Chia Mocha Recipe
Recipe Type: Drinks
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: 1 cup
Ingredients
  • 1 cup/250ml/250g prepared coffee (instant or filtered, as you prefer)
  • 80ml/80g coconut milk
  • 1 teaspoon cacao powder or cocoa
  • 1 teaspoon chia seeds
  • 1 tsp coconut oil
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon honey or other sweetener (I used Natvia)
Instructions
  1. Add the all the ingredients to the Thermomix
  2. Put the MC in place
  3. Mix 100C/Speed 5/ 4 Minutes
  4. Make sure the MC is still in place, then Speed 7/30 seconds
  5. Pour and enjoy

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Chia Mocha

 

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Hard Boiled Honey Sweets, AKA Honey Balls – Outlander #BookFood

honey balls

There’s a passage in Dragonfly in Amber that always catches my attention when I read it:

“We stayed locked together, not speaking, until my eye suddenly fell on the other small, yellowish lumps that Jamie had removed from his sporran.

‘What on earth are those things, Jamie?’ I asked, letting go of him long enough to point. 
‘Och, those? They’re honey balls, Sassenach.’ He picked up one of the objects dusting at it with his fingers. ‘Mrs.Gibson in the village gave them to me. Verra good, though they got a bit dusty in my sporran, I’m afraid.’ He held out his open hand to me, smiling. ‘Want one?'”

honey balls

I love the sound of these ‘honey balls’, and remember making a hard boiled sweet using sugar, butter and syrup as a child. I wondered whether I would be able to do the same, but using honey, so gave it a shot and what came out were gorgeous sweet, hard, honey balls. They are so tasty and very sweet! honey balls

Once poured out you need to give these a few minutes to cool so that you don’t scald the flesh right off your bones, but not so long that they harden – you need to be able to quickly roll them into balls before they do.

I wait till the mixture stops bubbling on the stove, then pour it into a tray or dish. Leave it to cool enough to touch – use a melon baller or apple corer, or just a teaspoon and start on the sides as that’s where it will cool first. Gather from the outsides and work your way inwards, making balls as you go along.

Initially these will be soft, but they will harden. Either way, don’t chew! You’ll lose fillings or teeth if you do!

And while we’re talking about honey… I’m pretty sure Winnie the Pooh would quite like these too!

There’s another way to make these, which is a lot faster: rather than rolling the balls individually, you can wait for sugar mix to stop bubbling (about 20 seconds) and then pour the hot mixture into a silicone mould. If you use essential oils*, you can also add a few drops of Young Living Lemon oil to the mix.  I use this emoticon tray as the sweets are a good size for individual lozenges. Honey Lozenges

Honey Balls
Recipe Type: Stove Top
Cuisine: Outlander, BookFood, Historical Food
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: 50
Ingredients
  • 1/2 cup honey
  • 1/2 cup sugar
  • 1/4 cup unsalted butter
Instructions
  1. Pour cold water into a glass. Set next to the oven.
  2. Prepare a dish for the sugar honey mixture
  3. Add all the ingredients to a saucepan and turn the heat up
  4. Bring to the boil and keep stirring. It will bubble and froth. Keep it doing so for about 2 – 3 minutes.
  5. KEEP STIRRING it will burn really easily. After 2 minutes dip a spoon in and drip a drop of the mixture into the glass. This is how you test for a soft ball or hard ball stage. If it dissolves, it is too soft. If it forms a soft ball that’s easily squashed, it’s called soft ball stage. If it forms a hard ball, it’s called <g class=”gr_ gr_59 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del” id=”59″ data-gr-id=”59″>hard ball</g> stage.
  6. For this particular recipe, you want to catch it between the hard and soft ball stages, turn the heat off, and pour into a prepared pan or dish. IT WILL BE HOT NOW
  7. As it begins to cool, use a teaspoon to scoop out the mixture and shape into balls in the palm of your hand.
  8. Put on a plate and repeat.

 

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Easy Monster Eggs

Monster Eggs

It’s almost Halloween and while the rest of the world have been having parties and trick or treating, we’ve been so busy I’ve not even thought about it too much. This evening though we did breakfast for dinner, of a sort, with sausages, eggs and potato wedges, and I decided to make them a little Halloween-ish. So here’s a quick recipe for  Monster Eggs to bring some Halloween into your day with little to no effort.Monster Eggs

Fortunately, I happened to have edible ink and edible eyes on hand (That’s normal, right?!) so it was easy to do. If you don’t have those, you could use mayonnaise and olives for the eyes, or even mayonnaise and a sprig of greenery for eye slits.

For this recipe you will need:

  • 4 peeled and boiled eggs (14 minutes in the Thermomix internal steamer/Varoma) 
  • 50g spinach
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon smoked paprika
  • Salt to taste

Cut the eggs in half, then scoop the yolks out
eggs Combine the yolks, spinach, mayo and paprika in a food processor and blend till it’s a smooth mix (2 mins, speed 4 in the Thermomix)

If you have edible ink, draw eyelashes on the egg whitemonster-eyes

Scoop spoonfuls back into the egg whites and top with the ‘eye balls’

egg-eyes

Sprinkle salt to taste

These will keep for a few hours in the fridge if you’re making them for later

Follow this link for more Halloween recipes

 

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How To Make Fruit Vinegar

Foraging is a fantastic activity, but it’s hard work, so you want to utilise every scrap to best effect in whichever way you can.

Once I’ve made a syrup  from the berries I’ve harvested, I’m loathed to throw them out. Some say you can put them in an ‘adult pie’ or ice cream, but that doesn’t always work – blackberries, for example, are white as snow by the time the flavour’s been sucked out of them, or there’s simply nothing left of them.  Other fruits, however, like rose hips, hawthorns and elderberries, have enough left in them to make something else out of. Like second-use tea bags, they’re not the ultimate flavour, but they may just work out okay.

balsamic vinegar

I have a bundle of 100ml jars specifically for this purpose – when I’ve made a syrup, I pop the pulp into the jar and top it with vinegar – if it doesn’t work out, I’ve lost about 50ml vinegar. If it does work out… I have a delicious new fruit vinegar to enjoy.

Some fruits – like elderberries or fresh blackberries – will pretty immediately change the colour of the vinegar, but I’d still suggest leaving it for a few days – although I have also done it about a year down the line, having forgotten about it! Others – like hawthorn – may take about a day to change the colour of the vinegar, but it’ll come.

To start, you’ll need equal parts fruit to vinegar, so lets say 600g fruit to 600ml apple cider vinegar. Now, I don’t normally set out to make vinegar, but rather use leftover bits of fruit or used pulp to make the vinegar, so you can be flexible with the amounts. I tend to use what I have, cover it with vinegar, and hope for the best!

That makes the next bit a little more tricky – or a good opportunity to practice maths and fractions!

After  at least four days of soaking in the vinegar, strain out the fruit and pour the vinegar into a pot on a medium heat.  For every 600ml liquid you need about 300g sugar – add less or more, depending on how sweet or how thick you want the vinegar. Add the sugar and stir till it is all dissolved. Leave to simmer for 15-25 minutes (adjusting depending on how much you’ve started with – the longer it boils the thicker it will be) without a lid on, which will reduce the liquid into a thick and delicious vinegar for dressings or dipping. If it’s not thick enough, simmer a little longer, but do bear in mind that as the vinegar cools, it’ll thicken too.

True balsamic improves with age. If you’re disciplined and have the space, use 3/4 of your vinegar now, but put aside a small jar of each batch in the back of the cupboard somewhere. I discovered a forgotten blackberry balsamic in the back of a cupboard when we moved house – it was about five years old, thick, sweet and incredible!

How To Make Fruit Vinegar
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Ingredients
  • 600g fruit
  • 600ml white wine vinegar or apple cider vinegar
  • 300g sugar
Instructions
Instructions
  1. In a glass jar, add fruit and cover with vinegar. Leave for at least four days, shaking whenever you pass by it.
  2. When it’s taken on good colour, strain out the fruit and pour the vinegar into a pot on a medium heat.
  3. Add the sugar and stir till it is all dissolved.
  4. Leave to simmer for 20 – 25 minutes without a lid on, which will reduce the liquid into a thick and delicious vinegar for dressings or dipping.
Thermomix Instructions
  1. In a glass jar, add fruit and cover with vinegar. Leave for four days, shaking whenever you pass by it.
  2. After four days, strain out the fruit and pour the vinegar into the Thermomix.
  3. Add the sugar 15 mins/ Varoma/speed 1/ NO MC

 

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Slowcooked Chicken & Tomato Stuffed Pepper

Stuffed Pepper

Temperatures are dropping and the days are becoming shorter, so for us, it means the slow cooker has come out of the dark depths of the cupboard. We’re trying out a variety of savoury dishes for Halloween, a season not normally known for its savoury foods, but I want to have some options available, at least! Stuffed Pepper

For this recipe, I’ve used yellow peppers. I didn’t realise until I was cleaning them out that one of the peppers only had two humps on the apex, rather than three, which meant it couldn’t stand on its own. Undeterred, I just cut a small layer off, not so much that the bottom of the pepper was opened up – just enough to make it stand up straight.
Stuffed Pepper

Cutting faces in a pepper is a whole lot easier than it is on a pumpkin. Simply use a sharp knife and carefully pop the cutout parts out. Stuffed Pepper

You can use any filling you like, really. I’ve used a chicken and tomato one. If you want to stretch this meal, add some rice or couscous to the pepper. Alternatively, serve each pepper on a bed of rice. I didn’t bother in this particular meal. Stuffed Pepper

Once stuffed, I felt the peppers could use a bit of help to stand out a little, so I used a finger to pop some homemade tomato sauce into the eyes and mouths of the peppers.

Stuffed Pepper

I love the way the chicken and tomato looks a bit like brains, topping off the Halloween face. It’s simple, and quite effortless and very tasty!

Slow Cooked Chicken and Tomato Stuffed Peppers Recipe

Slow cooked Chicken & Tomato Stuffed Pepper
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 500g skinless, boneless chicken
  • 1 tin of tomatoes
  • 30ml (2tbs) dark soy sauce
  • 15ml (1tbs) balsamic vinegar
  • 5ml (1tsp) dried or fresh chopped rosemary
  • 5ml (1tsp) salt
  • 5 fresh tomatoes
  • 4 yellow peppers
  • For Halloween Faces, you’ll also need a little tomato sauce
  • Serve with rice or other grain if you are so inclined.
Instructions
  1. Turn a slow cooker on low for 6 hours
  2. Add chicken, canned tomatoes, soy sauce, vinegar, rosemary and salt , put the lid in place.
  3. With an hour to go, add the fresh tomatoes
  4. With 30 minutes to go, remove the lid so the sauce can thicken a little
  5. After six hours, cut the top off the peppers and remove the seeds. (If you’re making Halloween faces, do that now too)
  6. Stuff the pepper, and using a clean spoon or finger, fill the eyes and mouth with tomato sauce.

Find more Halloween recipes here

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Amazing Pumpkin Parmesan Dip

Pumpkin Parmesan Dip

Another fantastic centrepiece for a party, a pumpkin filled with Pumpkin Parmesan Dip looks great and is versatile for crackers and veggies alike. You can adjust the amount of parmesan, or even substitute for a cheese you prefer – I can’t imagine there’ll be too much difference to the end result.

Pumpkin Parmesan Dip

My kids are particularly antsy about raw garlic – they can pick it out of anything – so if you prefer, you can saute the garlic for three minutes at 100C. I only do that if I’m making it, especially for my children.

Pumpkin Parmesan DipI decided to put the dip into a bowl and hover the bowl inside the mouth of the pumpkin. I don’t know if that’s necessary or if you can just put it in the pumpkin, but I decided it would be easier in this instance to keep cool, and that the pumpkin itself was reusable for a number of days and other recipes if not. Also, if you’re particularly skilled at carving (I’m not!) a fake candle inside, under the dip could look very pretty too.

Pumpkin Parmesan Dip Recipe:

Amazing Pumpkin Parmesan Dip
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: 600g
To cook the pumpkin, add 400 – 500 g chopped raw pumpkin to the internal steamer. Fill water to the 1-litre mark. Thermomix 15 minutes/Varoma/speed 4. Once finished, leave to drain and cool for a while before making the dip
Ingredients
  • 1 garlic clove
  • 50g parmesan
  • 100g cream cheese (I use full fat)
  • 1 tsp paprika
  • 1 tsp salt
  • 400 – 500g cooked pumpkin
Instructions
Thermomix Instructions
  1. Add 1 clove garlic 5 seconds/ speed 5
  2. Add parmesan 10 seconds/speed 10
  3. Add cream cheese, paprika, salt and cooked pumpkin 30 seconds/ speed 4
  4. Scrape down sides 1 minute/ speed 10
  5. Set aside to firm up again, and serve
Regular Instructions
  1. Finely chop the garlic, or crush it and add to a food processor
  2. Grate parmesan and add to the garlic.
  3. Add cream cheese, paprika,salt and cooked pumpkin
  4. Mix following your food processors instructions till it’s all well blended and smooth.
  5. Set aside to firm up again, and serve.

Try these Halloween recipes too!

The cheese biscuits in the images are round versions of these cheese straws.

 

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Borlotti Magic Bean Chocolate Brownies

Borlotti Bean Chocolate Brownie

I had my first experience of the Magic Bean Chocolate Cake phenomenon sitting in a friend’s garden in Australia in 2012. I strongly dislike beans, so when they brought out this mythical bean-chocolate cake I was highly suspicious and the surprise on my face after tasting had everyone laughing. If you aren’t told that there are beans in this brownie, you wouldn’t know.  In the years since, there have been dozens of ‘magic bean’ cakes that have sprung up around the web, and some of them have loads of ingredients. I like these Borlotti Magic Bean Chocolate Brownies because it makes a flatter brownie, and it’s highly adaptable.

Borlotti Magic Bean Chocolate BrowniesSometimes we make it plain, as it is. Othertimes we might add dried/freeze dried cranberries or nuts. My favourite is to add milk chocolate chips that provide gooey pockets of sweet chocolate throughout. Borlotti Magic Bean Chocolate Brownies

I recommend this brownie pan as the recipe below fills it perfectly, and when you’ve taken it out of the oven and allowed it to cool slowly, you can fit the cutting bit over it, and have perfectly sized brownies.

If you’re not using a Thermomix to make this, just make sure you pulse the chocolate and beans into a smooth batter, and you’ll be set. Allow it to cool, sprinkle with icing sugar, drizzle cream, or enjoy your Borlotti Magic Bean Chocolate Brownies as is.

Borlotti Bean Magic Chocolate Brownies
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: 24
This recipe couldn’t really be easier, whether you’re using a Thermomix or not. It is also quite forgiving, but it’s IMPORTANT to note that all chocolate isn’t created equal. If you are using a rich dark chocolate, like 80% Lindt, you may want to have a taste of the batter and add a couple of tablespoons of sugar. If you are using a sweet dark chocolate, or a milk chocolate, you may want to add a couple of tablespoons of cocoa powder. You can also add extras, like chocolate chips or dried fruit or nuts. It’s very flexible, very forgiving, and ends up tasting delicious either way.
Ingredients
  • 400g beans – we used Borlotti
  • 200g dark chocolate
  • 3 eggs
  • 1 tsp baking powder
  • Optional:
  • 2 tablespoons cocoa powder
  • 2 tablespoons sugar
  • 50g dark chocolate or white chocolate chips
  • 100g freeze dried fruit chips
Instructions
Thermomix Instructions:
  1. Heat the oven to 180C
  2. Drain the beans and break the chocolate into blocks
  3. Add beans, chocolate, eggs and baking powder to the Thermomix bowl and mix Seconds 30 Speed 10. (In a regular food processor, add them one at a time till they are properly blended). It should resemble a creamy buttercream. Have a little taste of the batter.
  4. Add any of the optional extras.
  5. Tip the mixture into a brownie tray and bake for 20 minutes.
  6. Leave to cool and serve as is, drizzled in cream or lightly dusted with icing sugar.

 

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Chewy Goji Energy Bliss Balls

Do you sometimes reach mid-afternoon and feel like you could fall asleep where you sit? Even though you have and thought you had slept well? That mid-afternoon slump is generally blood-sugar related, and for me, come 3pm and I could fall asleep where I stand or sit.

That’s when it’s so easy to reach for a bar of chocolate, or a bag of crisps, but obviously these provide only temporary blood sugar spikes and don’t solve the problem long term.

There are a few things you can do to help keep your blood sugar levels steady – getting enough rest, drinking plenty of water, and eating regular small meals  will help keep those cravings at bay too.  All that said though, there are times when having a supply of healthy snacks on hand can make all the difference.Goji Gogo

I love bliss balls – a raw food snack – for this purpose. They are quick to make, and keep well, so you only have to make them once a week or two, and will find that you only need one or two at a time to boost your energy and curb the cravings too.

These snacks are from the eBook Bliss Balls For Beginners, and while eating your way to feeling better is very much a temporary solution, it’s a better way than an excess of sugary snacks!

These ‘bliss balls’ don’t really have a way to go ‘wrong’. If you add a little more or a little less of something, it won’t hugely affect the outcome, but be careful of adding too much liquid (like the coconut oil or lemon juice) as it’s harder to form the balls if it’s too wet.

Chewy Goji Energy Bliss Balls
Author: Keeper of the Kitchen
Prep time:
Total time:
Serves: 12 – 15 balls
Ingredients
  • 1 cup (250ml) Goji berries
  • 1 cup (250ml) dates
  • 1 cup (250ml) cashews
  • 1 cup (250ml) almonds
  • ¼ cup (60 ml) lemon juice – more if mix is too dry
  • 1 teaspoon (5ml) coconut oil
  • A pinch of rock or Himalayan pink salt
Instructions
  1. Blitz the Goji berries finely in a food processor, then remove a quarter of the mixture and set aside. Add the dates, cashews, almonds, lemon juice, coconut oil and a pinch of salt, and process together till the mixture is moldable.
  2. Shape into balls or bars and roll in the remaining Goji berries.
  3. Keep in an airtight container and they’ll last for ages.

In terms of nutritional value, between the berries and the dates there is quite a bit of fruit sugar, so of course, this is still a treat, but at least the release seems to be slower (my totally unscientific experience!) Each ball holds roughly 2g of protein and 4g of (mainly coconut oil) fat too, which seems to work well for giving me the boost I need.

Everyone who’s tried the goji berry bliss balls has agreed that they hit that ‘sweet spot’ and that just one or two balls is sufficient, which in my view makes the calories worth it. And they’re tasty too – so that’s an added bonus!

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Rhubarb Lemonade

Rhubarb Lemonade
Rhubarb Lemonade

The weather is hot hot hot and there’s more of it to come – and there’s just a little bit of rhubarb season left, so still enough time to make this quick and very refreshing drink. It was from a
Rhubarb Iced Tea recipe, but since I don’t have much affinity for tea, I changed it to a Rhubarb Lemonade, with bought lemonade to top it up. Rhubarb Lemonade

I normally use these Ikea Korken Bottles (pictured) but you can use any cordial bottles which I half fill with cordial and freeze (normally on it’s side) then it freezes diagonally and looks quite pretty!

Rhubarb Lemonade

Taken out of the freezer I top it with fizzy lemonade and leave it to defrost, it’s perfect on a hot and sweltering day.

Rhubarb Iced Tea
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: 1 litre
Ingredients
  • 500g Roughly chopped rhubarb
  • 1000g Water
  • 100g White or Brown Sugar
  • Squirt of lemon juice (tbs roughly) or half a lemon
Instructions
  1. Add the rhubarb to a pot with water. Bring to the boil, stirring for 10 minutes to prevent the rhubarb burning. Lower the heat and boil for a further 20 minutes, with the lid on.
  2. (I would try to keep the rhubarb in a colander if you have one that can fit inside your pot – that way you don’t have to strain it after.)
  3. Remove the rhubarb, squeezing out any excess water. Switch off the heat and while the water is still hot, add the sugar and lemon juice and stir till dissolved.
  4. Set aside to cool – serve as is, or with lemonade. We like to freeze it too.
Thermomix Recipe
  1. Fill the Thermomix jug to 1000g
  2. Place rhubarb in internal steamer basket. Place MC.
  3. The water must touch the rhubarb, but the rhubarb shouldn’t touch the blades.
  4. Speed 10 mins /speed 4/ Varoma
  5. Then 20 mins /speed 4/100C
  6. Remove lid, then use the back of a spoon to squeeze out excess liquid.
  7. While still hot, add sugar – you can add more or less to taste – 100g works well for me.
  8. Add lemon juice and set aside to cool.
  9. Once cool, move to glass bottle and store in the fridge till ready to serve.
  10. With 1 litre Sprite: Calories: 1,738 Carbs: 454 Protein: 5 Sodium: 240 Sugar: 433
Serving size: 4 cups Calories: 1,258 Fat: 0 Sugar: 305 Sodium: 20 Protein: 5
Notes
To serve: I like to freeze half a bottle on it’s side so that I can take it out and add lemonade. The lemonade is cooled by the iced drink and once defrosted you have a bubbly refreshing drink. You can drink it as is too, but I like it with the lemonade.